Toffee Cheesecake & Butterscotch Sauce (Gluten Free)
Cooking Time 10 min
For the Cheesecake:
1Kg Edlyn Cheesecake Mix
1 tsp vanilla essence
1 pkt gluten free biscuits (any flavour)
100g melted butter
For the Toffee:
For the Sauce:
300ml thickened cream
100g brown sugar
Line a 24 cm spring form tin with silicon paper.
Place gluten free biscuits into a food processor and crush. Mix in melted butter, combining well.
Push biscuit crumb mixture into the spring form tin and smooth evenly across the base. Place in the fridge to set.
For the toffee Boil the water and sugar to a light caramel, occasionally brushing down the sides of the pot with cold water to avoid crystallisation. Pour toffee onto a piece of silicon paper and leave to set. Roughly crush toffee.
For the cheesecake Place the Edlyn Cheese Cake Mix and water into a bowl and beat with an electric mixer for 4 minutes on high speed until silky and smooth. Gently mix through 2/3 of the crushed toffee.
Pour cheese cake mixture over the chilled base, smooth and set in the fridge for 2 hours.
For the sauce Place cream, brown sugar and butter in a saucepan, heat until all ingredients are well incorporated and the sugar is dissolved. Simmer for two minutes.
Remove cheesecake from the spring form tin, portion into 12 pieces.
To serve Place a portion of cheesecake on a plate. Drizzle sauce (room temp) over the top and sprinkle some of the remaining crushed toffee on top.